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Spicy Crab Dip by Ming Tsai

The Weekend Daily Dish

With the chill in the air and football season upon us, I start to think about what snack you can serve that's not just your classic chicken wings. And believe it or not when I think of the New England Patriots, I also think of New England seafood and that's where crab comes into play.

Creamy Thai Basil Polenta By Ming Tsai

The Weekend Daily Dish

Spicy Wok Clams and Leeks by Ming Tsai

The Weekend Daily Dish

When I come across a flavor I really love, I like to spread it around, and the best way to spread the great flavor of Indonesia's spicy sambal is with crè me fraiche, the French multi-tasker that also mellows sambal's heat—which you will see in todays' recipe.

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The Daily Dish

With the chill in the air and football season upon us, I start to think about what snack you can serve that's not just your classic chicken wings. And believe it or not when I think of the New England Patriots, I also think of New England seafood and that's where crab comes into play.

The Daily Dish

Cooking short ribs is very popular these days and for good reason. When braised, they become delicious, taking on the flavors of the braising liquids and melding with their own rich textures and flavors—a perfect cold day recipe.

The Daily Dish

One of the first things I had in France as a teenager was figs flambéed in orange liqueur. Since then I've combined figs with all kinds of spirits, but for one of the best, I reach to the East.

Wake up and smell your herbs! Fresh herbs are simply wonderful. The use of fresh herbs has exploded in the American kitchen today. As a young apprentice in Italy at my aunt's apron strings, for every herb we had in the garden, there was a pot on the stove to match. Some herbs are better to cook with while others were better added at the end to finish a dish.